Whisk together 4 egg yolks and 2 Tbsp. sugar in a large bowl. Melt 4 Tbsp. butter and chocolate in a small heavy saucepan over medium-low heat. Whisk in flour; cook 1 minute. Gradually whisk in milk and cream; cook, stirring constantly, 3 minutes or until thickened. Remove from heat; add a small amount of chocolate mixture to egg yolk mixture, whisking constantly. Continue adding chocolate mixture in small amounts, whisking constantly until thoroughly blended. Stir in reserved candies, vanilla, and peppermint extract.

Step 4

Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold into peppermint mixture. Pour into prepared soufflé dishes. Bake at 375° for 24 minutes or until puffed and slightly browned on top. Serve immediately with Very Vanilla Crème Anglaise. Garnish, if desired.